Sal-oooh-mi. That little ramekin of ciccioli there is a pot of pork heaven with a jaunty fruit mustard cap. Like that magically shreddy BBQ pork hash they make in South Carolina (read: everything but the squeal), but more roasty, refined, and served cold with toasts.

I thought the 2006 Firesteed Oregon pinot gris they were pouring was an Alsatian at first, it was so light and lovely and floral and true.

The 2004 pinot noir from the same Willamette Valley producer went quite perfectly with our Prather Ranch lamb, cooked two ways and served with roasted peach and arugula panzanella. (The panzanella was good, but not the sleeper hit I'd predicted. But it was no contest against that lamb leg and confit shoulder -- they were insane.)